Took my time with this bottle.. I have been sipping during three days. On day two it was clearly at its best. Grilled paprika, cinnamon, black olives and a tomato leaf like freshness. Nice, but couldn’t quite find. the convincing quality that ms Larner found in her tasting glass. — 11 days ago
Paired w/scallop, severuga caviar, smoked salmon, murder point oyster, green tomato mignonette — a month ago
Comparing two Etna whites in the shadow of the great mountain itself.
This is expressive & highly aromatic with ripe white peach & (over)ripe melon with some oaky notes (that mellow down with time in the glass). There’s some green walnut here as well. Deep underneath there’s the salty volcanic minerality, but it doesn’t come first.
On the palate this is at first surprisingly lean, then it broadens with the oak aromas and the spicy minerality showing in full. The sweet stone fruit fills the background.
This needs quite a bit of time to breathe & to come together... and then it really shows it’s potential & character.
Edit 24h later: this has really come together, showing biw some nice matchstick reduction and showing quite some depth. Not unlike a good Côte Chalonnais!
Great with food, not lacking solo, either. A very nice effort by Planeta. — 17 days ago
Paired w/bluefin tuna crudo, bean sprouts, forged mushrooms, bacon broth — a month ago
Paired w/dry-aged tenderloin, carrot-coriander puree, asparagus tips, rosemary gnocchi, black garlic jus — a month ago
Not as good as the Occhipinti, but great value — 2 months ago
Tropical fruits like pinapple, however, little sour, and further oaky.
Is this combination possible? yes it is — 4 months ago